Ingredients
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup molasses
- 1 egg
- ½ cup buttermilk
- 1 tsp vanilla extract
Instructions
- Preheat the Oven:
- Preheat oven to 350°F (175°C). Grease an 8×8-inch square baking pan or line it with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt.
- Cream Butter and Sugar:
- In a large bowl, cream softened butter and brown sugar with an electric mixer until light and fluffy (about 3–4 minutes).
- Add Wet Ingredients:
- Beat in the molasses and egg until fully incorporated.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in Vanilla:
- Gently stir in vanilla extract.
- Bake the Cake:
- Pour batter into the prepared pan, spreading it evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the cake cool completely in the pan. Serve plain, dusted with powdered sugar, or topped with frosting.
Notes
- To make your own buttermilk, combine ½ cup of milk with ½ tbsp of vinegar or lemon juice and let sit for 5 minutes.
- Avoid overmixing the batter to keep the cake tender.
- Add raisins or chopped nuts for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Holiday Classics
- Diet: Vegetarian
